Testing of Photocatalytic Technologies for Use on Food Surfaces: Use of Natural Products as Photocatalytic Agents

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Testing of Photocatalytic Technologies for Use on Food Surfaces: Use of Natural Products as Photocatalytic Agents

  1. 1. ADVANCING CANADIAN AGRICULTURE AND AGRI-FOOD PROJECT # AB0159CO ‘‘Testing of Photocatalytic Technologies for Use on Food Surfaces: Use of Natural Products as Photocatalytic Agents’’ Nick D. Allan, M.Sc. Contract Research Manager
  2. 2. Biofilm Primer
  3. 3. The Problem The Need for Hard/Food Surface Sanitizers  CFIA’s food safety yearly spending is CAD$360M1  The National Cattlemen’s Beef Association estimates $1B in beef sales are lost each year in the United States to spoilage1  The Canadian Cattleman’s Association estimates that $ 200M in sales are lost each year2. 1)Food safety Report of the US Government Accountability Office, 2005 2)The Cattlemen’s news Letter. Vol. 6, 2005.
  4. 4. The Problem Barriers to Developing a Good Hard Surface Sanitizer  Effectiveness  Biofilms (ACAAF project # AB00008)  Concentration  Interference/Inactivation by environment  Duration of Efficacy  Human/Food Safety
  5. 5. The Solution: Photo Dynamic Therapy Contaminating Biofilm
  6. 6. The Solution: Photo Dynamic Therapy Light Source 1O 2 Innovotech compound
  7. 7. The Solution: Photo Dynamic Therapy 1O 1O bactericidal 2 2 effect 1O 2
  8. 8. Project Overview: The Development of Sani-LuxTM  PHASE I: Food Dye Screening  Physical Properties  Biological activities  PHASE II: Hard Surface and Food Surface Screening (Practical Testing)  PHASE III: Filing as a Sanitizer with CFIA
  9. 9. PHASE I: Food Dye Screening  Evaluation of Most known food dyes  Solubility (water, olive oil, sorbitol, PEG, Glycerin)  Biological Activities  Salmonella  Staphylococcus aureus  E. coli O157:H7  Listeria monocytogenes  Concentration range  Light Intensity  Contact Time
  10. 10. PHASE II: Food and Hard Surface Screening ~2.0 Log ~1.0 Log  Evaluation against E. coli and Listeria monocytogenes  Concentration range @ 16 hours  Variation in effectiveness
  11. 11. PHASE II: Food and Hard Surface Screening  Evaluation against Salmonella and Listeria monocytogenes  Concentration range @ 16 hours  Variation in effectiveness  3.8 Log reduction for Listeria  2.4 Log Reduction for Salmonella
  12. 12. PHASE II: Food and Hard Surface Screening  Hard Surface Evaluation against E. coli  40 ppm @ 3.5 hours  4.5 Log Reduction
  13. 13. PHASE III: Filing with CFIA  Registration Package:  AOAC Carrier Testing  Log10 Reduction Testing  Label Claim Organisms (Salmonella, S. aureus, E. coli O157:H7, Listeria monocytogenes, Campylobacter jejuni)  Must Demonstrate 95% killing (~1.5 Log Reduction)  40 ppm under light intensity of 680-780 lumens using Lithonia Lighting at 24±2 °C for 3.5 hours  COA  Sample Label  IFU
  14. 14. PHASE III: Sample Label
  15. 15. PHASE III: IFU
  16. 16. Sani-LuxTM Summary  Broad spectrum kill: Listeria, Staphylococcus, Campylobacter, E. coli and Salmonella, as well as fungal pathogens such as Fusarium, Aspergillus, Pythium, and Penicillium species.  Effective on a variety of surfaces: can be used on stainless steel, ceramic, plastic, concrete, or granite.  Non-corrosive to metals encountered in household, beverage and food processing applications.  Non-toxic (Approved for use in foods at 100X the active concentration).  GREEN: contains only natural products.  Natural Deodorizer: Leaves cleaned areas smelling fresh.  Continually active when a light source is present.

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